That sounds tasty!There was a place in my hometown that used to dredge a ribeye in blackened seasoning then deep fry it. It was good.
That sounds tasty!There was a place in my hometown that used to dredge a ribeye in blackened seasoning then deep fry it. It was good.
I heard that, from my Mom, as "Knock off it's horns, wipe it's ass and run it by the fire on the way to my plate". Always rare for me...Dad had a saying, "Knock off its horns, wipe its butt and wave it over a match."
He also died at the age of 92 with a pig valve and two quad bypasses under his belt.
I just finished my mango red jalepeno salmon and a huge salad. After my quad bypass in 2014.
Try the lamb chops there. Ridiculously good.Hey! I resemble that remark--except for the fact I like my steak medium rare. I was at the Spudder last night (a "Tulsa tradition" according to their radio ads.) I got the KC Strip done medium rare and it was great. It was my first time there and I'll have to go back again when I can afford to--it's not Ruth's Crist expensive but it's the most I've ever spent on a single meal for myself. The best part (to me) was that they didn't ask if I wanted any steak sauce. IMHO, if the steak needs sauce, it's a fail. If you automatically ask me if I want it, I'm suspicious.
A1 is 'Murica in a nutshell. Look at the front label; it was brought to market in 1862. That means in the middle of our nation's bloodiest war, somebody thought, "you know, what the world needs right now is a good steak sauce, and I'm just the guy to bring it to them. 'Cause 'Murica."When I asked for A1 I was immediately snubbed and told "Our steaks don't require condiments." My reply was simply, "They do if you want me to pay for them."
A1 is England in a nutshell. Look at the front label; it was brought to market in 1862. That means in the middle of America's bloodiest war, the kings personal chef thought, "you know, what the world needs right now is a good steak sauce, and I'm just the guy to bring it to them. 'For England."
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